Description
Tender chicken braised in a flavorful apple cider sauce with aromatic herbs and spices.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup apple cider
- 1 cup chicken broth
- 2–3 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp Dijon mustard
- 2 tbsp unsalted butter
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Season the chicken thighs generously with salt and black pepper on both sides.
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5-7 minutes. Flip and sear the other side for another 3-4 minutes. Remove the chicken and set aside.
- In the same skillet, add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
- Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the thyme sprigs and bay leaves.
- Return the chicken to the skillet, skin-side up. Bring the liquid to a simmer, then reduce heat to low. Cover and braise for 25-30 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the skillet and set aside. Discard the thyme sprigs and bay leaves.
- Whisk in the Dijon mustard and butter until the sauce is smooth and slightly thickened. If the sauce is too thin, simmer for a few more minutes to reduce.
- Return the chicken to the skillet to coat in the sauce. Garnish with fresh parsley if desired. Serve hot with mashed potatoes or rice.
Notes
For a richer sauce, reduce it further after removing the chicken. Adjust seasoning to taste. Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 430 kcal
- Sugar: 8g
- Fat: 28g
- Carbohydrates: 12g
- Protein: 32g